Sunday Supper: Sweet Potato Hash (and a new look!)

As you may have noticed, Sweet Falcon has undergone a bit of a makeover. I’ve been wanting to change things up for a while now and figured I might as well dive in and see what happens. It’s still a work in progress, but hopefully you like it and find it a little more user-friendly! (And fellow bloggers, check out this post to find some beautifully designed social media icons.)

And now for the good stuff– a long-awaited Sunday Supper post! It’s obvious I have a bit of a love affair with the fall season, and the vegetables that come with it are a big part of my infatuation. Okay, and I also have an affinity for eating breakfast for dinner, but I think this dish works beautifully for any meal. Sweet potatoes, caramelized onions, sausage, eggs, AND plenty of garlic and fresh rosemary make for one wonderfully hearty and satisfying supper. Or breakfast. Or lunch.

Find the recipe here, courtesy of The Kitchn. Enjoy!


Sunday Supper: Zuppa Toscana

Welcome to the first installment of weekly posts called Sunday Supper! Okay– so the title isn’t so original as many-a-blogger have used it before, but you’ve got to admit it’s catchy, and alliterations can do me no wrong. Besides, how else am I supposed to describe the dinners I make every Sunday night?

Yesterday’s Sunday Supper was Zuppa Toscana. This is a soup on the menu of a certain unnamed Italian-American restaurant chain. Is it authentic? Can’t say. But hey, J loves this soup and I managed to find a decent recipe for it many years ago. It’s hearty and filling, and potatoes and bacon and cream? Come on. Served with a crusty loaf of bread, it hits the spot on rainy autumn evenings like last night.

Zuppa Toscana
(Adapted from
Makes 6 servings

6 slices bacon
16 oz smoked sausage, sliced (Italian sausage would work just as well, if not better)
3/4 cup onion, diced
2 cloves garlic, minced
2 medium russet potatoes, cut into 1/4-inch slices
3 tbsp chicken soup base or 2 tbsp chicken bouillon powder
4 cups water
1/3 cup heavy cream
3 cups kale, washed, dried, and shredded
Salt and pepper to taste

Cook bacon in a skillet over medium heat. Crumble and set aside. Pour off excess fat (I like to save the fat in a glass jar in the fridge to use in place of butter or oil in other recipes), and add sausage to skillet. Cook sausage until browned, remove from heat, and set aside.

Place onions and garlic in a large saucepan and cook over medium heat until the onions are translucent. Add chicken soup base, water, and potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, until potatoes are tender.

Stir in bacon, sausage, kale, and cream. Continue to simmer for 4-5 minutes; taste broth and add salt and pepper as needed.  Ladle soup into bowls, serve hot, and enjoy!